I used to be the person who would pick peppers out of my food when I went to a restaurant. Shameful, I know! That was before I started making myself try new food. So one day at the store I saw these beautiful, colorful peppers and thought “I can do this”. Yes, because the thought of eating peppers was such a triumphant thing for me hah!
Little did I know stuffed peppers would turn out to be one of my go to meals. The great thing about them is that they are so versatile. This stuffed pepper recipe can be modified to your heart’s content. The one I am sharing today is peppers, quinoa, black beans, salsa, and taco seasoning. That’s it! This base is delicious (and quick) by itself, but would also be delicious with ground beef or chicken, rice, corn, diced tomatoes, grilled onions, the list goes on and on.
One thing I didn’t know about bell peppers until I started cooking with them, is that they all taste different. It makes sense now that I think about it, but at the time I really expected them to all taste the same. For my family, the red and green bell peppers are a bit too much. We really enjoy yellow and orange peppers and they seem to provide just the right amount of that bell pepper taste we are looking for. So if you haven’t tried bell peppers before, you should experiment to see which ones you like best.
Do you all have any food that you used to pick out of your dinner when you were younger (or even older in my case)? I was a very picky eater most of my life so that list is pretty long for me. I would love to hear about all of the additional filling ingredients you like to use for this stuffed peppers recipe too! I hope this recipe becomes a go to meal for your family like it has for mine!
- 4 large peppers*
- 1/2 cup dry quinoa (about 1 1/2 cups cooked)
- 1 cup low sodium vegetable broth*
- 1 15oz can of black beans
- 1 packet of taco seasoning or homemade mix below
- 2/3 cup of salsa
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes (use 1/4 tsp if you like it spicy)
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt (we use "Lite Salt")
- 1/4 teaspoon black pepper
- Bring quinoa and vegetable broth (or water) to a boil in a medium saucepan
- Reduce heat to low, cover and cook for about 15-20 minutes until most of the liquid has been absorbed
- While the quinoa is cooking, cut the peppers in half and remove the stems and seeds
- Rinse and drain black beans
- Add all ingredients to a bowl except for the peppers and taco seasoning
- Mix to combine
- Add half of the taco seasoning mix and stir to combine
- Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some)
- Add the other half of the taco seasoning if desired and stir to combine
- Preheat your oven to 350°F
- Place the peppers in a lightly greased 9x13 baking dish with the open side up
- Stuff the peppers with a generous amount of the prepared filling
- Bake for 40 minutes* or until the peppers are soft and enjoy!
- *I didn't realize this the first time I tried them, but different colored peppers taste different! The most mild ones for us are the orange and yellow ones.
- *Anytime I cook quinoa, I like to use low sodium vegetable broth. You can use water instead, but the vegetable broth gives the quinoa such a great flavor.
- *Check on your peppers about halfway through cooking to make sure you don't need to adjust cooking time. When trying new recipes, I have found that not all ovens cook at the same rate.